Table talk | The Guardianhttps://www.theguardian.com/lifeandstyle/series/tabletalk
Chefs and foodies answer our tongue-in-cheek questionsen-gbGuardian News and Media Limited or its affiliated companies. All rights reserved. 2018Sun, 18 Feb 2018 05:39:09 GMT2018-02-18T05:39:09Zen-gbGuardian News and Media Limited or its affiliated companies. All rights reserved. 2018The Guardianhttps://assets.guim.co.uk/images/guardian-logo-rss.c45beb1bafa34b347ac333af2e6fe23f.pnghttps://www.theguardian.com
Who is responsible for kids and in-app purchases: Apple, developers or parents?https://www.theguardian.com/technology/2014/jan/17/kids-in-app-purchases-apps-parents
<p>App store bill-shock is a terrible thing, but pointing the finger of blame in one direction is over-simplistic</p><p>Apple isn't happy about <a href="http://www.theguardian.com/technology/2014/jan/15/apple-practice-children-make-in-app-purchases">its deal with the Federal Trade Commission to pay $32.5m</a> to parents whose children made in-app purchases without permission.</p><p>CEO Tim Cook grumbled that the settlement "smacked of double jeopardy" because Apple had already promised to refund affected parents. But the company's willingness to accept responsibility shows it accepts it was at fault.</p> <a href="https://www.theguardian.com/technology/2014/jan/17/kids-in-app-purchases-apps-parents">Continue reading...</a>AppsAppleGoogleSmartphonesMobile phonesChildrenTechnologyDigital mediaMobileGamesParents and parentingFri, 17 Jan 2014 13:49:59 GMThttp://www.theguardian.com/technology/2014/jan/17/kids-in-app-purchases-apps-parentsPhotograph: Stuart Dredge/GuardianMore children are playing with apps, but who protects them? Photograph: Stuart Dredge/GuardianPhotograph: Stuart Dredge/GuardianMore children are playing with apps, but who protects them? Photograph: Stuart Dredge/GuardianStuart Dredge2014-01-17T13:49:59ZTable talk: Paul A Young, British chocolatierhttps://www.theguardian.com/lifeandstyle/2008/dec/16/paul-a-young-chocolate-interview
Paul A Young, one of Britain's best chocolatiers, on risking the wrath of Marco Pierre White, being let down by Gordon Ramsay, and his fear of furry fruit<p><strong>Name your three desert island must-have ingredients</strong></p><p>Chocolate, of course! Rooibos tea, because I'm addicted to it, and cheese.</p> <a href="https://www.theguardian.com/lifeandstyle/2008/dec/16/paul-a-young-chocolate-interview">Continue reading...</a>Food & drinkLife and styleTue, 16 Dec 2008 13:47:15 GMThttp://www.theguardian.com/lifeandstyle/2008/dec/16/paul-a-young-chocolate-interviewPhotograph: PRPaul A Young: a self-confessed fidgety chap. Photograph: Brendan OlleyPhotograph: PRPaul A Young: a self-confessed fidgety chap. Photograph: Brendan OlleyRachel Dixon2008-12-16T13:47:15ZTable talk: Stuart Gillies, chef at the Boxwood Cafehttps://www.theguardian.com/lifeandstyle/2008/dec/09/table-talk-stuart-gillies-boxwood
Chef Stuart Gillies on eating whole force-fed birds, cooking for Bill Clinton, and not playing by the rules<p><strong>Name your three desert island must-have ingredients</strong></p><p>It's got to be Ligurian olive oil, brown sugar … and beef.</p> <a href="https://www.theguardian.com/lifeandstyle/2008/dec/09/table-talk-stuart-gillies-boxwood">Continue reading...</a>Food & drinkLife and styleTue, 09 Dec 2008 00:16:03 GMThttp://www.theguardian.com/lifeandstyle/2008/dec/09/table-talk-stuart-gillies-boxwoodPhotograph: PRStuart Gillies: another Gordon Ramsay employee whose hero is ... Keith Floyd. Photograph: PRPhotograph: PRStuart Gillies: another Gordon Ramsay employee whose hero is ... Keith Floyd. Photograph: PRRachel Holmes2008-12-09T00:16:03ZTable talk: Jason Atherton, executive chef at Mazehttps://www.theguardian.com/lifeandstyle/2008/dec/02/jason-atherton-maze-table-talk
Jason Atherton, the executive chef at Maze, on arctic roll, poisonous toads, and credit-crunch cooking<p><strong>Name your three desert island must-have ingredients</strong></p><p>I can't do without pig - and I mean any cut of it, all of it. I could roast it or maybe do a nice confit. Then I'd have chilli. I'd make some sauce out of that. And lastly, I'd have booze: a nice white wine from the Alsace region.</p> <a href="https://www.theguardian.com/lifeandstyle/2008/dec/02/jason-atherton-maze-table-talk">Continue reading...</a>ChefsFood & drinkLife and styleTue, 02 Dec 2008 12:46:27 GMThttp://www.theguardian.com/lifeandstyle/2008/dec/02/jason-atherton-maze-table-talkPhotograph: PRAtherton's hero is Ferran Adri&agrave;. Don't tell his boss, Gordon Ramsay. Photograph: PRPhotograph: PRAtherton's hero is Ferran Adri&agrave;. Don't tell his boss, Gordon Ramsay. Photograph: PRRachel Holmes2008-12-02T12:46:27ZTable talk: Food writer Andrea Leemanhttps://www.theguardian.com/lifeandstyle/2008/nov/25/table-talk-andrea-leeman
Food writer Andrea Leeman on cooking for John Sergeant, forgiving Gordon Ramsay's bad language, and unwittingly eating 'fricassee of trachea'<p><strong>Name your three desert island must-have ingredients</strong></p><p>Olive oil, lemon and honey would be my stock ingredients - I could get salt from the sea.</p> <a href="https://www.theguardian.com/lifeandstyle/2008/nov/25/table-talk-andrea-leeman">Continue reading...</a>Food & drinkLife and styleTue, 25 Nov 2008 13:08:05 GMThttp://www.theguardian.com/lifeandstyle/2008/nov/25/table-talk-andrea-leemanPhotograph: PRAndrea Leeman: a fan of malt whisky and good burgundy. Photograph: PRPhotograph: PRAndrea Leeman: a fan of malt whisky and good burgundy. Photograph: PRRachel Dixon2008-11-25T13:08:05ZInterview: The Hairy Bakershttps://www.theguardian.com/lifeandstyle/2008/nov/18/hairy-bikers-table-talk-interiew
Si King and Dave Myers, also known as The Hairy Bakers, on eating scrumptious scorpions and the evils of tripe<p><strong>What would you have for your last supper? </strong></p><p><strong>Si King:</strong> A hot cup of tea with two sugars and a bacon sandwich.</p> <a href="https://www.theguardian.com/lifeandstyle/2008/nov/18/hairy-bikers-table-talk-interiew">Continue reading...</a>Food & drinkLife and styleTue, 18 Nov 2008 09:27:55 GMThttp://www.theguardian.com/lifeandstyle/2008/nov/18/hairy-bikers-table-talk-interiewPhotograph: Martin Godwin/GuardianThe Hairy Bakers talk tripe. Photograph: Martin Gooodwin/GuardianPhotograph: Martin Godwin/GuardianThe Hairy Bakers talk tripe. Photograph: Martin Gooodwin/GuardianRachel Dixon2008-11-18T09:27:55ZTable Talk: Marco Pierre Whitehttps://www.theguardian.com/lifeandstyle/2008/nov/11/marco-pierre-white-table-talk-interview
Gastronomy's original wildchild Marco Pierre White describes his perfect lunch of oysters and Guinness, growing up with corned beef and salad cream, and serving spinal chord of veal<p><strong>Name your three desert island must-have ingredients</strong></p><p>I've got to say fish and shellfish, if I'm on a desert island. Then I would want lemon, and I'd have to have olive oil. If I can grill some lobster, I've got lunch, I've got dinner.</p> <a href="https://www.theguardian.com/lifeandstyle/2008/nov/11/marco-pierre-white-table-talk-interview">Continue reading...</a>ChefsFood & drinkLife and styleTue, 11 Nov 2008 00:07:58 GMThttp://www.theguardian.com/lifeandstyle/2008/nov/11/marco-pierre-white-table-talk-interviewPhotograph: Diageo/ReserveMarco Pierre White. Photograph: ReservePhotograph: Diageo/ReserveMarco Pierre White. Photograph: ReserveFiona Sibley2008-11-11T00:07:58ZTable talk: Sam Bompas and Harry Parr, architectural foodsmiths and jellymongershttps://www.theguardian.com/lifeandstyle/2008/nov/04/bompas-parr-table-talk
'Architectural foodsmiths' Sam Bompas and Harry Parr on foot-long fishfingers, meat snowmen and zebra jellies<p><strong>Name your three desert island must-have ingredients</strong></p><p><strong>Harry Parr</strong>: Leaf gelatine, so that we could turn anything on the island into jelly - from coconuts to pineapples. Though we'd have to denature the pineapple first.</p> <a href="https://www.theguardian.com/lifeandstyle/2008/nov/04/bompas-parr-table-talk">Continue reading...</a>Food & drinkLife and styleTue, 04 Nov 2008 00:13:12 GMThttp://www.theguardian.com/lifeandstyle/2008/nov/04/bompas-parr-table-talkPhotograph: Carl Palmer/PRBompas and Parr: 'Everyone should eat more and just enjoy themselves'. Photograph: Carl Palmer. Illustrations: Emma RiosPhotograph: Carl Palmer/PRBompas and Parr: 'Everyone should eat more and just enjoy themselves'. Photograph: Carl Palmer. Illustrations: Emma RiosRachel Holmes2008-11-04T00:13:12ZTable talk: Food writer Tessa Kiroshttps://www.theguardian.com/lifeandstyle/2008/oct/28/tessa-kiros-table-talk
Cookery writer Tessa Kiros on breakfasting in -24C cold at the Arctic Circle, being serenaded by African tribespeople, and finding inspiration in Famous Five novels<p><strong>Name your three desert island must-have ingredients</strong></p><p>Good olive oil, good coffee and artichokes.</p> <a href="https://www.theguardian.com/lifeandstyle/2008/oct/28/tessa-kiros-table-talk">Continue reading...</a>Food & drinkLife and styleTue, 28 Oct 2008 00:03:29 GMThttp://www.theguardian.com/lifeandstyle/2008/oct/28/tessa-kiros-table-talkPhotograph: PRKiros's ideal man would have to get stuck into her piri-piri prawns. Photograph: PRPhotograph: PRKiros's ideal man would have to get stuck into her piri-piri prawns. Photograph: PRRachel Holmes2008-10-28T00:03:29ZTable talk: John Torode, chef and Masterchef presenterhttps://www.theguardian.com/lifeandstyle/2008/oct/21/john-torode-table-talk
John Torode on the worst dish ever cooked on Masterchef, his disdain for Nigella, and why cauliflowers are the next big thing<p><strong>Name your three desert island must-have ingredients</strong> </p><p>Crikey … I would take spices to flavour the food: some cumin seeds so I could grow cumin, and some coriander seeds. And I'd take some peas.</p> <a href="https://www.theguardian.com/lifeandstyle/2008/oct/21/john-torode-table-talk">Continue reading...</a>ChefsFood & drinkLife and styleMasterChefTelevisionTelevision & radioCultureMon, 20 Oct 2008 23:07:03 GMThttp://www.theguardian.com/lifeandstyle/2008/oct/21/john-torode-table-talkPhotograph: Karen Robinson/ObserverJohn Torode: 'I'm not a celebrity for celebrity's sake'. Photograph: Karen RobinsonPhotograph: Karen Robinson/ObserverJohn Torode: 'I'm not a celebrity for celebrity's sake'. Photograph: Karen RobinsonRachel Dixon2008-10-20T23:07:03ZTable talk: Theo Randall, head chef at the InterContinentalhttps://www.theguardian.com/lifeandstyle/2008/oct/14/table.talk.theo.randall
Theo Randall on choux buns that turn out like golf balls, amazing Italian cooking and Findus Crispy Pancakes<p><strong>Name your three desert island must-have ingredients</strong> </p><p>Datterini tomatoes, they're tiny little plum ones - delicious. Olive oil from Sicily, and pagnotta bread, which is made with semolina.</p> <a href="https://www.theguardian.com/lifeandstyle/2008/oct/14/table.talk.theo.randall">Continue reading...</a>ChefsFood & drinkLife and styleMon, 13 Oct 2008 23:10:59 GMThttp://www.theguardian.com/lifeandstyle/2008/oct/14/table.talk.theo.randallPhotograph: PRTheo Randall making a pizza for the Pizza Express autumn menu. Photograph: PRPhotograph: PRTheo Randall making a pizza for the Pizza Express autumn menu. Photograph: PRRachel Holmes2008-10-13T23:10:59ZTable talk: Chef Jean-Christophe Novellihttps://www.theguardian.com/lifeandstyle/2008/oct/07/jean.christophe.novelli
Chef Jean-Christophe Novelli on ruining a wedding, trying to live on raw beef, and why food shouldn't be used as a weapon<p><strong>Name your three desert island must-have ingredients</strong> </p><p>It's very difficult to say, but it would have to be spices. I love my vanilla, I love my balsamic vinegar (I use Balsamico from Imaginative Cuisine), and I love my olive oil (especially Guirado Noguera). </p> <a href="https://www.theguardian.com/lifeandstyle/2008/oct/07/jean.christophe.novelli">Continue reading...</a>ChefsFood & drinkLife and styleTue, 07 Oct 2008 16:07:12 GMThttp://www.theguardian.com/lifeandstyle/2008/oct/07/jean.christophe.novelliPhotograph: PRNovelli: doesn't need to use food as an aphrodisiac. Photograph: PRPhotograph: PRNovelli: doesn't need to use food as an aphrodisiac. Photograph: PRRachel Dixon2008-10-07T16:07:12ZTable talk: Raw vegan chef Chad Sarno from Safhttps://www.theguardian.com/lifeandstyle/2008/sep/30/chefs.foodanddrink
Chad Sarno, a chef specialising in raw vegan food, on the trouble with home cooks, his pig's feet nightmare, and why he wants to cook for George Bush<p><strong>Name your three desert island must-have ingredients</strong></p><p>Olive oil, <a href="http://en.wikipedia.org/wiki/Fleur_de_sel">fleur de sel</a> and garlic.</p> <a href="https://www.theguardian.com/lifeandstyle/2008/sep/30/chefs.foodanddrink">Continue reading...</a>ChefsFood & drinkLife and styleVeganismTue, 30 Sep 2008 11:50:01 GMThttp://www.theguardian.com/lifeandstyle/2008/sep/30/chefs.foodanddrinkPhotograph: PRChad Sarno: wishes people would be more open to vegetables. Photograph: PRPhotograph: PRChad Sarno: wishes people would be more open to vegetables. Photograph: PRRachel Dixon2008-09-30T11:50:01ZTable talk: Chef Mark Hix on scallops, snake wine and duck embryoshttps://www.theguardian.com/lifeandstyle/2008/sep/23/mark.hix.table.talk
Mark Hix, the chef and restaurateur, on scoffing scallops at school, sampling duck embryos in Vietnam, and sipping snake wine in Vietnam<p><strong>Name your three desert island must-have items</strong></p><p>Cornish sea salt, cumin seeds - my favourite spice - and mayonnaise.</p> <a href="https://www.theguardian.com/lifeandstyle/2008/sep/23/mark.hix.table.talk">Continue reading...</a>ChefsFood & drinkLife and styleMark HixVietnamese food and drinkTue, 23 Sep 2008 11:21:37 GMThttp://www.theguardian.com/lifeandstyle/2008/sep/23/mark.hix.table.talkPhotograph: PRHix in action in the kitchen. If he wasn't there, he'd be out hunting. Photograph: PRPhotograph: PRHix in action in the kitchen. If he wasn't there, he'd be out hunting. Photograph: PRRachel Dixon2008-09-23T11:21:37ZTable talk: Bob Farrand of the Guild of Fine Foodhttps://www.theguardian.com/lifeandstyle/2008/sep/01/foodanddrink
<br />Bob Farrand, the director of the Guild of Fine Food, on his passion for seasonality, his distaste for celebrity chefs, and his surprising aversion to classic British dishes<p><strong>Name your three desert island must-have ingredients</strong></p><p>I couldn't go anywhere without cheese. If I could only take one with me it would probably be Beenleigh Blue - it's the best sheep's milk cheese in the world. I'd have to have a glass of wine, so I would say an Aloxe-Corton - I'd have a bottle of that. I'm not going to last very long on this desert island, am I? I'd take a pig with me, because I'd feel pretty confident making some ham, and a bit of pancetta and some bacon, so that would keep me going.</p> <a href="https://www.theguardian.com/lifeandstyle/2008/sep/01/foodanddrink">Continue reading...</a>Food & drinkLife and styleMon, 01 Sep 2008 23:15:10 GMThttp://www.theguardian.com/lifeandstyle/2008/sep/01/foodanddrinkPhotograph: PRBob Farrand at the Great Taste Awards. Photograph: PRPhotograph: PRBob Farrand at the Great Taste Awards. Photograph: PRRachel Dixon2008-09-01T23:15:10ZTable talk: Chef Fergus Henderson of St John on his food highs and lowshttps://www.theguardian.com/lifeandstyle/2008/aug/26/fergus.henderson.stjohn
Fergus Henderson, the founder of St John, on sea urchins, roast beetles and the trouble with Britain: no one talks about cabbages<p><strong>Name your three desert island must-have ingredients</strong> </p><p>Fernet branca, because it cures all known ailments and is absolutely vital, a decent loaf of bread, because it goes with anything, and chocolate. Hopefully if I run out of food I can catch my own sea urchins.</p> <a href="https://www.theguardian.com/lifeandstyle/2008/aug/26/fergus.henderson.stjohn">Continue reading...</a>ChefsFood & drinkLife and styleFergus HendersonTue, 26 Aug 2008 10:32:02 GMThttp://www.theguardian.com/lifeandstyle/2008/aug/26/fergus.henderson.stjohnPhotograph: Suki Dhanda/GuardianFergus Henderson champions 'nose to tail' eating. Photograph: Suki DhandaPhotograph: Suki Dhanda/GuardianFergus Henderson champions 'nose to tail' eating. Photograph: Suki DhandaRachel Dixon2008-08-26T10:32:02ZTable talk: Chef Manpreet Ahuja on his food highs and lowshttps://www.theguardian.com/lifeandstyle/2008/aug/19/tabletalk.manpreetahuja
Manpreet Singh Ahuja, the head chef at Chor Bizarre, loses his cool over duchess potatoes, rhapsodises about vegetables, and praises the amazing transformation of British cuisine<p><strong>Name your three desert island must-have ingredients</strong></p><p>Tomatoes, onions and potatoes - very basic, really. But then I will get seafood on the island. There will be other vegetables and herbs that I am sure to find in the island's forest. With my three ingredients, I am certain I will not go hungry (and will be able to feed the rest as well). I'll need some cooking oil, though.</p> <a href="https://www.theguardian.com/lifeandstyle/2008/aug/19/tabletalk.manpreetahuja">Continue reading...</a>ChefsFood & drinkLife and styleTue, 19 Aug 2008 12:01:08 GMThttp://www.theguardian.com/lifeandstyle/2008/aug/19/tabletalk.manpreetahujaPhotograph: PRManpreet Singh Ahuja claims never to have eaten a bad meal. Photograph: PRPhotograph: PRManpreet Singh Ahuja claims never to have eaten a bad meal. Photograph: PRKate Carter2008-08-19T12:01:08ZTable talk: Chef Rob Aikens on his food highs and lowshttps://www.theguardian.com/lifeandstyle/2008/aug/12/foodanddrink
Chef Rob Aikens on a lemon mousse mishap, being force-fed kidneys, and narrow-minded tourists<p><strong>Name your three desert island must-have ingredients</strong><br>Steak, chips, ketchup.</p><p><strong>What would you have for your last supper? </strong><br>An ice-cream sundae.</p> <a href="https://www.theguardian.com/lifeandstyle/2008/aug/12/foodanddrink">Continue reading...</a>Food & drinkLife and styleMon, 11 Aug 2008 23:10:24 GMThttp://www.theguardian.com/lifeandstyle/2008/aug/12/foodanddrinkPhotograph: PRRob Aikens takes centre stage at the Taste of London festival. Photograph: PRPhotograph: PRRob Aikens takes centre stage at the Taste of London festival. Photograph: PRRachel Holmes2008-08-11T23:10:24ZTable talk: Michel Roux Jr, chef de cuisine at Le Gavrochehttps://www.theguardian.com/lifeandstyle/2008/aug/05/foodanddrink
Michel Roux Jr, the chef de cuisine at Le Gavroche, reveals his footballing heroes, his hatred of Somerset brie, and his surprising tip for the next big thing<p><strong>Name your three desert island must-have ingredients</strong><br>Unsalted butter, garlic and a box of matches. Then I would catch lobsters and cook them on a barbecue.</p><p><strong>What would you have for your last supper? </strong><br>A nice plump, organic roasted chicken with all the trimmings.</p> <a href="https://www.theguardian.com/lifeandstyle/2008/aug/05/foodanddrink">Continue reading...</a>Food & drinkLife and styleTue, 05 Aug 2008 11:46:21 GMThttp://www.theguardian.com/lifeandstyle/2008/aug/05/foodanddrinkPhotograph: PRMichel Roux: 'I can't conceive of not being a chef'. Photograph: PRPhotograph: PRMichel Roux: 'I can't conceive of not being a chef'. Photograph: PRRachel Holmes2008-08-05T11:46:21ZTable Talkhttps://www.theguardian.com/lifeandstyle/2008/jul/28/foodanddrink
Janina Wolkow, owner of Mayfair's hot Japanese restaurant Sumosan, talks chocaholism, Ronald McDonald, and a forgotten French favourite<p><strong>Name your three desert island must-have ingredients</strong><br>I would take a sharp Japanese knife, assuming I can fish, because I would need it to make myself sashimi, which I am addicted to. Chocolate – I hate to admit that I'm a chocoholic. Sunflower seeds so I can grow flowers, because I love them, and I can eat the seeds and make oil. </p><p><strong>What would you have for your last supper?</strong><br>Crayfish cooked with beer, bay leaves, parsley, black pepper, and lots of salt. It's how they cook live crayfish in the Ukraine, where my dad is from. It's been a favourite since my childhood.</p> <a href="https://www.theguardian.com/lifeandstyle/2008/jul/28/foodanddrink">Continue reading...</a>Life and styleFood & drinkMon, 28 Jul 2008 23:01:00 GMThttp://www.theguardian.com/lifeandstyle/2008/jul/28/foodanddrinkPhotograph: Public domainJanina Wolkow, owner of Japanese restaurant SumosanPhotograph: Public domainJanina Wolkow, owner of Japanese restaurant SumosanKate Carter2008-07-28T23:01:00Z